What Is Kombu?
Kombu is an edible seaweed or kelp that is common to use in the Japanese dish “Dashi”. It’s usually used to enhance a dish or in a broth instead of eating raw as it’s texture can be rubbery. Kombu or other edible sea vegetables are very common in Japanese dishes and have been used in their culinary practices for 1500 years.
Best Kombu Replacements
Kombu makes a great addition to many Japanese meals, especially Dashi. However, you might not have kombu or may have trouble finding it depending on where you are. If that’s the case, there are some kombu replacements that act as substitutions for this edible veggie. Below are some of the best options for kombu alternatives!
Hondashi
Hondashi is a soup stock powder that is common in Japanese cooking. Like kombu, it’s used to add flavor to any dish that you want to have that authentic Japanese taste.
Mentsuyu
Mentsuyu is made with kombu and some other ingredients. It’s also used as a soup base for many Japanese dishes. While Mentsuyu won’t be an exact match for taste, it will make do in a pinch.
Kombu Tea
Kombu tea is made from dried and chopped kombu, making it a great substitute for kombu itself. Kombu tea may also have added flavors depending on what you buy, so ensure it’s pure kombu with no additional flavors added.
Wakame vs Kombu
Wakame is a brown algae and similar to kombu. Wakame doesn’t have the same flavor and can be briny and sweet, while kombu is briny and mushroom like.
The texture of kombu can vary depending on the type of kombu it is, not all kelps are alike. Meanwhile the texture of wakame is usually tender and a little crunchy.
Is Kombu Vegan?
Kombu is an edible seaweed with no animal derivatives, making it vegan. However, common dishes that use kombu such as dashi may not be vegan as they can contain fish.
